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Crispy Skillet Chicken with Herbed Potatoes Recipe

Crispy Skillet Chicken with Herbed Potatoes recipe


This is a yummy chicken dish with crispy skin and soft herbed potatoes. We cook chicken in a pan and make it crispy. Then we mix potatoes with herbs and bake them. It's a tasty dinner for your family!


1 bunch of Rosemary
1 bunch of Thyme
1 Lemon
2 Tbsps Dijon Mustard
1 Garlic Clove
4 Tbsps White Wine Vinegar
800 g Baby Potatoes
4 Chicken Thighs (Skin-on, Bone-in)
2 Tbsps Olive Oil
Salt and Pepper to taste


Preheat your oven to 200°C/392°F.
Wash and halve the baby potatoes. Toss them with 1 tablespoon of olive oil, half of the rosemary and thyme (chopped), salt, and pepper. Spread them on a baking sheet and roast for 35 minutes until golden and tender.
While the potatoes are roasting, prepare the chicken. Season both sides with salt and pepper.
Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, place the chicken thighs skin-side down. Use a heavy object (like a smaller skillet or a clean brick wrapped in foil) to press down on the chicken. Cook for about 10 minutes until the skin is crispy.
Flip the chicken thighs over, squeeze the juice of one lemon over the top, and cook for another 10-15 minutes, or until the internal temperature reaches 75°C/165°F.
For the herbed dressing, mix the remaining chopped rosemary and thyme with minced garlic, Dijon mustard, white wine vinegar, and a pinch of salt and pepper.
Once the chicken is cooked and the potatoes are roasted, serve them together with the herbed dressing drizzled over the top.

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